In the glass
Aroma: dark plum, tobacco leaf, cedar, graphite
Palate: black cherry, dark plum, tobacco, long savoury close
Bordeaux-blend Friulian red from Bressan. Cabernet Franc-led blend matured in large Slavonian oak botti in the traditional house style.
What it pairs with
-
Roast venison
Game richness and Carat's structured tannins share long savoury depth. -
Beef tagliata with rosemary
Find beef tagliata with rosemary on TableJourney →
Grilled beef and the Bordeaux-blend spine lock together. -
Aged hard cheese
Hard cheese and structured Carat share long savoury depth. -
Wild boar pappardelle
Gamey ragu and structured Carat are a classic Friulian pairing.
History
Bordeaux-blend Friulian red from Bressan at Farra d'Isonzo. Carat is the cellar's flagship Bordeaux-style cuvée, matured in Slavonian oak in the cellar's traditional house style.
- 1995 — First Bressan Carat release
Facts
- Producer
- Bressan Mastri Vinai
- Grapes
- Cabernet Franc, Merlot, Cabernet Sauvignon
- Classification
- Venezia Giulia IGT
- Oak
- Fermentation in open vats, elevage in large Slavonian oak botti for around 36 months, then bottle age
- ABV
- 14.0%
- Price
- EUR 50 to 90 at retail
- Drinking window
- 8-25 from vintage
- First vintage
- 1995
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Bressan Carat
What does Bressan Carat taste like?
Dark plum, tobacco leaf, cedar and graphite on the nose; black cherry, dark plum, tobacco and a long savoury close on the palate. Full-bodied with firm tannins and high acidity.
When should I drink Bressan Carat?
Drink 8 to 25 years from vintage. The long Slavonian-oak elevage at Bressan rewards a decade in the cellar.
What grapes are in Bressan Carat?
A Bordeaux blend of Cabernet Franc-led with Merlot and Cabernet Sauvignon, matured in large Slavonian oak botti.
What food pairs with Bressan Carat?
Roast venison is the canonical pairing. Beef tagliata, aged hard cheese, and wild boar pappardelle are equally strong.